[breslinp]

After killing my back hauling branches from this winter's ice storm, I decided why not completely wreck it and brew my sour session.

Saison base (pils and munich), with 20% oats, meyer lemons and tangerines (zest and juice). 48 hours with the lacto and it's already from 1.038 to 1.012. Time to crash to 62F and add the Brett C. Finished with Amarillo dry hops.

It finished at 1.006 the first time around and tastes like a Shandy.

My back was not happy Monday morning. 

[gmac]

After killing my back hauling branches from this winter's ice storm, I decided why not completely wreck it and brew my sour session.

Saison base (pils and munich), with 20% oats, meyer lemons and tangerines (zest and juice). 48 hours with the lacto and it's already from 1.038 to 1.012. Time to crash to 62F and add the Brett C. Finished with Amarillo dry hops.

It finished at 1.006 the first time around and tastes like a Shandy.

My back was not happy Monday morning. 

That's sounds amazing.

[dbarber]

No brewing last weekend.  Spent Saturday judging the 1st round of the NHC in Philly. This weekend I'll fire up the kettle and brew an American barleywine.

[dcb]

I brewed a Brown Porter(1.050) and used Wyeast 1728. I can't remember the last time I made a Porter under 1.060.

I'm curious to know why you chose to go lower.  Personally, I get tired of over the top OG/ABV/IBU etc etc etc. A well-made 1.050 beer could be most enjoyable, but it seems like you're bucking the trend.

[hopfenundmalz]

Kegged a Kiwanda inspired Cream Ale, aroma is spot-on. I'll carb up a sample this evening and see how it stands up to the original. Checked up on a Maudite inspired BDSA that is coming along nicely.

Can you post your recipe, procedures somewhere on the board. I have done one a few times, would like to compareotes.

[dannyjed]

I brewed a Brown Porter(1.050) and used Wyeast 1728. I can't remember the last time I made a Porter under 1.060.

I'm curious to know why you chose to go lower.  Personally, I get tired of over the top OG/ABV/IBU etc etc etc. A well-made 1.050 beer could be most enjoyable, but it seems like you're bucking the trend.

Same reason here.

[Pinski]

Kegged a Kiwanda inspired Cream Ale, aroma is spot-on. I'll carb up a sample this evening and see how it stands up to the original. Checked up on a Maudite inspired BDSA that is coming along nicely.

Can you post your recipe, procedures somewhere on the board. I have done one a few times, would like to compareotes.

I'd be happy to Jeff, it may be tomorrow evening before I can get to it but I'll let you know when it's posted.